This dish is served as a dip, or spread on small chunks of baguettes. Make it during a season when you can get fresh, vine-ripened tomatoes.

Sources:

The African News Cookbook

Ingredients

3-4 tomatoes

1 green bell pepper

1 tsp. salt

1 tblsp. cumin

2 cloves garlic, crushed

2 tsp. lemon juice

1/4-1/2 cup olive oil, to taste

Directions

Traditionally, the tomato and pepper skins are removed by grilling over an open flame. If you want to peel your vegetables, dip them into boiling water for a minute or so, and follow with a plunge into cold water. The skins should slip off fairly easily. Chop the peeled tomatoes and pepper into small chunks.

Add the salt, cumin and crushed garlic. If not eating immediately, store the mixture, covered, in the refrigerator. Before serving, add lemon juice and oil.

Variations: Other common additions to Meshwiya are chunks of tuna, bits of black olive, and chopped, hard-boiled eggs.